Cathy's fish & rice
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Cathy's fish & rice
  Fish    Rice  
Last updated 6/12/2012 12:46:53 AM. Recipe ID 7353. Report a problem with this recipe.
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      Title: Cathy's fish & rice
 Categories: Rice
      Yield: 1 Servings
    1/2 lb White fish (I used frozen
           Pollock), cut in
      1 sm Onion -- chopped
      3    Cloves garlic
           Handful cherry tomatoes
           Some mushrooms -- sliced
           Flour (for dredging)
           Oil (for sauteing)
    110 ml White wine
           Curry powder
           Black pepper
           Cooked rice
  1.  Saute the onions in a small amount of oil till they start to
  soften. Add the garlic and cook for a few minutes, and then add the
  mushrooms and cook for a few minutes more, till they lose their raw
  2.  Meanwhile, put a few tablespoons of flour and the pepper into a
  plastic bag and shake the fish cubes in the bag (don't forget to
  close the bag!) Remove the fish from the bag, shaking off any excess
  3.  When the vegetables are cooked to your liking, remove them from
  the pan and set them aside. You could drain them on a paper towel to
  remove a bit of the oil, but it's not necessary.
  4.  Add a little more oil to the pan, and heat it for a moment. Drop
  the fish pieces in the oil, and saute them till them start to turn
  opaque. Add the vegetables, the cherry tomatoes & the curry powder,
  and stir to mix them in. Pour in the white wine (or other liquid of
  your choice) and cook down till most of the liquid has evaporated.
  Serve over rice.
  Author's Notes: This is a recipe I made up the other night, when I
  didn't feel like going out to the store. It's not exactly haute
  cuisine, but it tasted OK, and used common ingredients. It'squick to
  prepare, and doesn't taste very fishy since the dominant flavor is
  the curry powder. (All measurements are approximate. This made more
  than enough for 2 people).
  The thing about this sort of recipe is that you can vary it in
  countless ways ~- add some bell peppers if you want, or add different
  spices. Use soy sauce and call it Oriental. Add a few hot chilli
  peppers for more punch.
  Difficulty    : easy. Precision
  : measure ingredients.

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Recipe ID 7353 (Apr 03, 2005)

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